Practical Retail Unit Design Consultants For Retailers & Landlords, Building Regs, Planning
Perhaps one of the most important aspects of modern life is the refrigerator, keeping food and drink fresh for longer. Try to imagine not having access to this ‘must have’ appliance and how difficult life would become. This scenario comes sharply into focus when the fridge breaks down or there is a power cut giving rise to panic stations. But what about the time before there were refrigerators? How did people cope, and what methods did they use to keep stuff edible and safe?
Cool [‘scuse the pun] and innovative ideas came into play thousands of years ago to keep perishables perky, and evidence has been found of ice being stored in cellars or packed in containers, around items to slow down food degradation. This was all well and good, but there was no practical way to make this a commercial going concern.
That is until 1805, when two brothers from Boston USA, who weren’t short of a bob or two, were indulging in chilled beverages and ice cream at a family picnic. One of the siblings, Frederick Tudor had a brain wave which prompted him to begin shipping ice to foreign parts starting with 12,000 tons.
Meanwhile, not long after in the UK, ice was imported from Norway and kept in specially dug ice wells across London. Gradually cafés and restaurants began to take the idea of utilising ice on board, and Swiss Italian Carlo Gatti began to open eating places throughout London. Ice was sold to shops, restaurants and fishmongers, and as it’s use became more common the price reduced making it more affordable to buy. Ice was no longer imported from Scandinavia after 1921, by which time it was being produced in the UK by mechanical means.
Businesses that sell food products which may be perishable, are now able to function day to day without the worry of losing stock, or selling substandard items, with all of the negative consequences that could bring.It is compulsory by law to practice certain safety standards when storing food set by the Food Standard’s Agency. There are available a wide range of high performance refrigeration equipment nowadays for shops, bars, cellars and also refrigeration appliances for places like hospitals etc.